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BBC Good Food Magazine

BBC Good Food Magazine January 2019

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Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

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United Kingdom
Immediate Media Company London Limited
12 Issues

in this issue

1 min.
welcome to january

Tom Kerridge has the right idea. His new BBC Two show, Fresh Start, celebrates the joy of healthier home-cooking for everyone (p82). We’re with you, Tom; now is the perfect time to get busy in the kitchen. Our Healthy Diet Plan makes cooking and eating lighter dishes a real pleasure. This issue, we’re taking every opportunity to experiment with new recipes, tweak old favourites and take pleasure in the fact that, while it may be cold and dark out there, it’s warm inside. Cook our cover star keema pie for the whole family (p22), Tommy Banks’ butter chicken one-pan wonder for friends (p94), and an indulgent katsu curry for four (p42). Let’s be full of the joys of January!…

3 min.

HOT TREND: KATSU SANDOS Every cuisine has its equivalent of the chip butty, something fried until golden and stuffed between slices of squidgy white bread, a dish of convenience and comfort. In Japan, it is the katsu sando, thin slices of pork or chicken (or prawns, beef, cheese, minced meat, ham etc), breadcrumbed with panko and fried, served with finely shredded cabbage, tonkatsu sauce and mayo between slices of soft white milk bread with the crusts removed. In Japan, you’ll find katsu sando in every kind of establishment from specialist joints to the corner shop. In the UK (and Australia and the USA) the sando has become a growing trend, jumping from classics at Japanese specialists Nanban Express in Brixton (nanban.co.uk) to reinventions such as Chase Lovecky’s sardine katsu complete with…

1 min.
twists on the trend

For more katsu sando inspiration, check out some of the best on Instagram right now #katsusando @flofongsg Beef fans will love this wagyu katsu sando from Wagyumafia in Tokyo. @palateconnect palat Check out the perfect layers in this crisp Ibérico pork katsu sando at Ferris restaurant in New York. @nathanleong Nathan has been at London restaurant Two Lights for their sardine katsu sandwich. @urban.seoul We love the look of this jam-packed chicken version by Californian restaurant Urban Seoul. Shoot director GARETH JONES || Food stylist MYLES WILLIAMSON | Stylist FAYE WEARS…

1 min.
food editor’s picks

Plant Kitchen sweetcorn & chickpea burgers Some of the best vegan burgers we’ve tasted in a while, these patties are not only well-seasoned, but pack a punch in flavour with cumin, coriander and smoked paprika. £2.50 (pack of 2), M&S Eaten Alive smoky pink kraut Super crunchy with a sour edge and mild smoky chilli kick, this makes an excellent addition to a hummus and falafel wrap, or roughly chop and stir into soups. £5.99, (375g), planet organic.com Nush chive ‘cheese’ spread Made using almond milk, vegan cheese cultures, British sea salt and chives, this dairy-free spread impressed us with its thick, creamy texture and tangy flavour. £2.75, Whole Foods Market Heck Bollywood Bangers vegan sausages A satisfying blend of cauliflower, lentils and Indian spices, these sausages would be delicious with mango chutney and a cooling vegan…

1 min.

Pho (prono-unced ‘fuh’ not ‘foe’) Vietnam’s national dish. A noodle soup served with beansprouts and a range of herbs, pho is traditionally made with a stock of beef bones, star anise, ginger, onion, cloves and cinnamon, slowly simmered for at least four hours. It’s topped with slices of beef brisket and rare fillet, and served with condiments like fish sauce, chillies and limes. Bún cho A cold vermicelli noodle dish, bun cha is usually topped with grilled pork patties, plenty of herbs and a nuoc cham (see below). Nuoc cham Sweet, salty, sour and hot, this is an essential dipping sauce that accompanies pretty much everything you eat. Made with limes, chilies, garlic, fish sauce and sugar. Bánh mì Nothing demonstrates the French influence on Vietnam more than this dish – a baguette…

1 min.
what’s trending?

Shrubs We’re not talking gardening here, but one of this year’s hottest drinks trends. A shrub is a drinking vinegar, usually made by preserving fruit syrup with vinegar, and we’re seeing new ones on the market, including Soupologie’s Viva la Vinegar range (£1.95, Sainsbury’s) and Nonsuch shrubs (£3.75, planetorganic.com). Plastic-free tea After many teabag manufacturers hit the headlines last year for using polypropelene (a type of sealing plastic) in their teabags, several companies, are now making the move towards plastic-free teabags. Clipper Teas has just launched bags made from natural, plant-based materials. Someone get the kettle on! Kefir As we continue to appreciate the importance of gut health, probiotic and fermented foods are becoming increasingly popular. Kefir is a cultured, fermented milk drink and it’s hit the mainstream, with new kefir products on the market…